Quick Cucumber Sandwiches
These quick cucumber sandwiches are cool, creamy, and perfect for tea time or a light lunch. Simple ingredients, fresh herbs, and crisp cucumber make them irresistibly easy.
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Servings:
Ingredients
Main Ingredients
- 12 oz soft sandwich bread about 12 slices
- 8 oz seedless cucumber, thinly sliced peel if the skin is thick
- 6 oz cream cheese softened
- 2 tbsp mayonnaise
- 1 tbsp fresh dill, finely chopped
- 1 tbsp chives, finely chopped optional
- 1 tsp lemon juice
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 tbsp unsalted butter optional, thin layer helps prevent soggy bread
- 0.13 tsp garlic powder optional
Instructions
Preparation Steps
- Slice the cucumber very thin and blot the slices dry with paper towels.
- Stir cream cheese, mayonnaise, lemon juice, dill, chives, garlic powder, salt, and pepper until smooth.
- Butter the bread lightly if using to create a moisture barrier.
- Spread the herbed cream cheese on each slice. Layer cucumber over half the slices, then cap with the remaining bread. Press gently.
- Trim crusts if desired and cut into quarters or triangles. Serve right away or chill 10 minutes.
Notes
Variation: Sprinkle the filling with everything bagel seasoning or swap half the mayo with Greek yogurt for a tangy twist. Try rye or pumpernickel for a bolder flavor.
Make-ahead: Mix the spread up to 2 days ahead. Assemble close to serving and keep chilled; sandwiches hold well for up to 2 hours.
This recipe is an original creation inspired by classic Quick Cucumber Sandwiches flavors. All ingredient ratios and instructions are independently developed.